Black Cocoa Cake with Mascarpone Frosting Recipe

Picture this: a slice of velvet-dark cake, so rich and moist it practically melts on your tongue, while the airy, creamy mascarpone frosting caresses every bite with its luscious, tangy sweetness. The deep aroma of black cocoa and fresh espresso fills your kitchen, promising a dessert experience that feels both indulgent and comforting. This Black Cocoa Cake with Mascarpone Frosting Recipe is an absolute showstopper, perfect for impressing guests or spoiling yourself after a long day.

From the first forkful, you’ll know this isn’t just any chocolate cake—it’s a decadent, velvety masterpiece that’s worth every minute spent making it. Trust me, this cake has become a beloved staple in my house; it’s the kind of recipe that people remember and ask for again and again.

Why You’ll Love This Black Cocoa Cake with Mascarpone Frosting Recipe

• Rich and Decadent Flavor: The unique black cocoa powder creates an intense chocolate depth unlike typical cocoa powders, delivering a luxurious, almost espresso-like bitterness balanced perfectly by the mascarpone frosting.
• Generous Yield: Makes 16 scrumptious servings, perfect for parties, potlucks, or to savor throughout the week.
• Moist and Tender Texture: Thanks to the sour cream and hot coffee in the batter, this cake stays remarkably moist and tender with every bite.
• Elegant Yet Approachable Frosting: The mascarpone frosting is creamy, not overly sweet, and whipped to luxurious peaks that make this cake look as good as it tastes.
• Optional Espresso Soak Adds Extra Punch: For those who love coffee flavors, an espresso soak amps up the richness without overwhelming the balance.

Why This Black Cocoa Cake with Mascarpone Frosting Recipe Works

The magic in this recipe lies in a few key details. First, black cocoa powder gives the cake its signature ultra-dark color and an intense, almost smoky chocolate flavor that traditional cocoa powder can’t replicate. Next, the hot coffee not only moistens the batter but enhances the chocolate’s complexity, ensuring a tender crumb. And finally, the whipped mascarpone frosting is perfectly balanced — its creamy tanginess cuts through the richness, providing a light contrast to the dense cake. These factors combined make for a cake that’s rich, moist, and utterly crave-worthy every time.

Ingredients You’ll Need

Simple ingredients, thoughtfully combined to create depth of flavor and luscious textures. Here’s what you’ll gather for this fantastic dessert:

• Cake flour (240 grams): Provides a delicate structure so the cake is tender yet holds together beautifully.
• Black cocoa powder (80 grams): The star ingredient for deep color and intense chocolate flavor.
• Fine sea salt (1/2 tsp): Enhances all flavors and balances the sweetness.
• Baking powder (1 tbsp): Essential leavening to give the cake a soft, light rise.
• Granulated sugar (350 grams): Sweetens while contributing to a tender crumb.
• Canola oil (160 mL): Keeps the cake moist without overpowering flavor.
• Large eggs (2, room temperature): Bind ingredients and add richness.
• Sour cream (150 grams): Adds moisture and a subtle tang that brightens the chocolate.
• Hot coffee (240 mL): Deepens flavor and moistens the cake.
• Espresso (60 mL, cooled, optional): Adds intense coffee notes, especially as a soak.
• Mascarpone (113 grams, cold): Creates the buttery, creamy frosting base.
• Powdered sugar (60 grams): Sweetens the frosting gently.
• Vanilla bean paste (1/2 tbsp): Adds warm, fragrant depth to the frosting.
• Heavy whipping cream (180 mL, cold): Whipped into the frosting for lightness.
• Cocoa powder (for dusting): Adds a final dramatic finish.

Ingredient Substitutions & Tips

• Canola oil: You can substitute with vegetable or sunflower oil for a neutral flavor.
• Sour cream: An equal amount of Greek yogurt works well for moisture and tang.
• Black cocoa powder: If unavailable, Dutch-process cocoa powder is a decent alternative but expect a lighter color and milder flavor.
• Heavy whipping cream: Use full-fat coconut cream for a dairy-free version, but note the frosting will vary in flavor and texture.

How to Make Black Cocoa Cake with Mascarpone Frosting Recipe

Step 1: Prepare Your Cake Pans and Oven

Preheat your oven to 350°F. Grease and line two 8×2 inch cake pans with baking spray and parchment paper. This step ensures your cake layers will release easily once baked and cooled.

💡 Pro Tip: If your oven runs hot, using convection baking can prevent the bottoms from burning while keeping the cake moist.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 240 grams cake flour, 80 grams black cocoa powder, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt until evenly combined. This dry mix is the base of your cake’s flavor and texture.

💡 Pro Tip: Sifting helps avoid lumps and ensures the leveling of black cocoa for an even crumb and rich color.

Step 3: Combine Wet Ingredients Separately

Whisk together 350 grams granulated sugar, 160 mL canola oil, 2 large eggs, and 150 grams sour cream in another large bowl until smooth and well combined. This creates an emulsion that helps the cake stay moist.

💡 Pro Tip: Use a whisk for a few extra seconds to ensure everything is perfectly blended before the dry ingredients join in.

Step 4: Incorporate Dry Ingredients and Coffee

Sift the dry ingredients over the wet mix and whisk gently about halfway to combine. Then pour in 240 mL hot coffee, whisking until the batter is completely smooth and lump-free. Scrape the bowl edges to mix everything thoroughly.

💡 Pro Tip: Hot coffee dissolves the sugar and cocoa better, intensifying those deep flavors while keeping the cake moist.

Step 5: Bake the Cake

Pour the batter evenly into your prepared pans and bake for approximately 25 minutes, or about 40 minutes if using one tall pan. The cake is done when the center springs back with a light press.

💡 Pro Tip: If in doubt, test with a toothpick; it should come out with only a few moist crumbs attached.

Step 6: Cool and Optional Espresso Soak

Let the cake rest for 10 minutes in the pan before flipping it onto a clean tea towel to cool upside down for 30 minutes. If you’re adding coffee flavor, trim the domed top and drizzle with a cooled espresso shot for an espresso-infused soak.

💡 Pro Tip: This soaking step adds moisture without sogginess and layers in fantastic coffee notes.

Step 7: Whip the Mascarpone Frosting

In a cold bowl, beat 113 grams cold mascarpone with 60 grams powdered sugar until smooth. Add 1/2 tablespoon vanilla bean paste and mix on medium speed. Slowly stream in 180 mL cold heavy cream in 3-4 increments, beating after each addition. Once incorporated, whip on high speed until soft peaks form. Optionally fold in cooled espresso for a mocha frosting twist.

💡 Pro Tip: Do not overbeat; stopping at soft peaks keeps the frosting silky and smooth, not grainy.

Step 8: Frost and Finish Your Cake

Spread the mascarpone frosting generously over cooled cake layers and dust with cocoa powder to finish. The contrast of the dark cake and pale frosting is stunning and irresistible.

💡 Pro Tip: Use an offset spatula for smooth, even frosting and a clean edge.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overmixing the batter: This can cause a tough texture instead of a light crumb.
• Adding warm espresso to frosting: It may cause the mascarpone to curdle.
• Not preparing pans properly: Can lead to sticking or uneven baking.
• Ignoring oven temperature: Too hot and the cake’s edges burn before the center cooks.
• Skipping the cooling and soaking step: The cake may not develop the full depth of flavor and moisture.
• Overwhipping mascarpone frosting: Can result in grainy texture or separation.

Delicious Variations to Try

Once you’ve mastered this classic Black Cocoa Cake with Mascarpone Frosting Recipe, feel free to experiment with these creative twists:

Mocha Mint Cake

Add a teaspoon of peppermint extract to the frosting and sprinkle crushed mint candies between layers for a refreshing twist.

Spiced Chocolate Cake

Fold a pinch of cinnamon and ground chili into the dry ingredients for a warming, subtle kick that pairs beautifully with the rich cake.

Berry Layer Cake

Add a layer of fresh raspberry or strawberry compote between cake layers to bring brightness and a fruity balance to the rich chocolate.

Salted Caramel Drizzle

Drizzle homemade or store-bought halal salted caramel over the frosting for a decadent, salty-sweet finish.

Nutty Crunch

Sprinkle toasted pistachios or almond slivers atop the frosting for crunch and a nutty contrast.

How to Serve Black Cocoa Cake with Mascarpone Frosting Recipe

Garnishes

Dust generously with Dutch-process or natural cocoa powder for an elegant matte finish. Fresh berries or edible flowers add visual appeal and a bright counterpoint to the luxurious cake. A light sprinkle of finely grated dark chocolate also complements the flavors beautifully.

Side Dishes

Pair this cake with freshly brewed coffee or a warm chai tea to complement the cake’s deep cocoa notes. Lightly whipped cream or a scoop of vanilla gelato can add an extra layer of indulgence.

Creative Ways to Present

Serve on a rustic wooden board or elegant cake stand to showcase the cake’s rich color contrast. Create individual portions by cutting the cake into neat squares or rectangles for a casual gathering or trifles by layering cake pieces with frosting and fruit in glasses for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap and store in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, maintaining moisture and flavor.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic and foil for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

Reheating

For serving slightly warm cake, microwave a slice for 10-15 seconds or warm it gently in the oven wrapped in foil. Avoid warming the frosting directly to preserve texture.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes, but the cake will be lighter in color and milder in flavor. Black cocoa gives the cake its signature dark tone and robust taste.

Is mascarpone frosting difficult to make?

Not at all! It’s quite straightforward and forgiving, especially if you keep the mascarpone and cream cold and avoid overwhipping.

Can I make this cake gluten-free?

Substituting cake flour for a gluten-free blend may require recipe adjustments for texture. It’s best to try a tested gluten-free chocolate cake recipe for optimal results.

What if I don’t have espresso — can I skip it?

Absolutely! The espresso is optional; the hot coffee in the batter still provides amazing depth and moisture.

How do I prevent the frosting from becoming grainy?

Make sure to use cold ingredients and stop whipping as soon as soft peaks form. Overwhipping can cause graininess.

Can I make the frosting ahead of time?

Yes, prepare it up to a day ahead and keep it refrigerated. Whisk lightly before using if it thickens too much.

How do I get the cake layers to be even?

Use two pans and divide the batter evenly by weight. You can also level the domed tops with a serrated knife after cooling.

What’s the best way to serve this cake for a party?

Slice into small squares or rectangles for easy, elegant serving. Add garnishes like fresh berries or edible flowers for a stunning presentation.

Final Thoughts

This Black Cocoa Cake with Mascarpone Frosting Recipe has a special place in my heart — and on my dessert table. Its dramatic black hue, luxuriously moist crumb, and perfectly tangy creamy frosting come together in a celebration of deep chocolate flavor and heavenly texture that’s hard to beat. Whether you’re treating family or dazzling guests, it promises smiles and happy forks all around.

Have you tried this Black Cocoa Cake with Mascarpone Frosting Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍰

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